Welcome to The Koji Fermenteria’s website and wonderful world of koji! 

 We are London-based small fermenterium specialised in traditional koji making. We make koji in small batch using Japanese koji-buta method (like picture shown above) which enable us to closely monitor its growth.

 Lately koji is treated as a rising star among chefs and fermentation enthusiasts all over the world and various new koji making methods are starting to appear. Although every idea has its own merit and of course there is no right or wrong answer, we feel someone needs to strictly follow the tradition based on the understanding of how and why it has been developed. We would like to take this role and contribute to the development of newly born global koji culture.

 Let me introduce a little bit about koji. Koji is an intrinsic microbe which has been co-habited with Japanese for millenniums and, without doubt, contributed to the development of umami-based Japanese food culture (it indeed has done numerous amounts of miraculous works on it.. Click here for more detail about koji).

 Whereas koji is strongly associated with Japanese food, the principle of it can be applied to any types of cuisine. We believe koji can offer huge potential to open a new dimension to already accomplished many locale cuisines in the world. This is what we want to see and is our motivation to roll out our various activities.

Close-up picture of koji

Meet Haruko

 Haruko learnt koji making from Nakaji, the author of the highly evaluated “Koji for Life” and is a certified koji specialist (accredited by Nakaji’s Koji Academy). She inherits Nakaji’s koji making approach which is traditional yet flexible.

 With the aspiration of making koji as a global culture as well as contributing to boost community welfare with it, she is involved in a various form of activities such as having a stall at farmer’s market, hosting online/offline workshops, participating educational events.

 She majored in chemistry in university and was trained as a computer engineer. The influence of her background is clearly evident in her analytical approach in koji making (the glimpse of it is shown in her Instagram posts). She values both scientific evidence as well as sensory experience and is always searching for new subjects of trials and experiments, while carrying out research on new findings and journals. Her curious and inquisitive nature helped her to develop many connections with leading koji/brewing experts in Japan.

 Haruko is also a professional translator and translated “Koji for Life” into English

Haruko Uchishiba

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Get in touch

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Latest News

11 May 2021

Will be back in Stroud Green

We will be back in Stroud Green. Koji natto, Pink shiokoji, Spicy soy dressing, Miso sesame dressing, Wild garlic pesto
11 May 2021

Koji for Life 6 copies remaining

Only 6 copies left in stock. Order now to avoid disappointment
11 May 2021

Koji starters restocked

Premium koji starters from Hishiroku restocked - 40 bags for rice and 20 bags for protein substrates

Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

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